1)Heat 10" nonstick skillet over medium heat. Spray 1 tortilla lightly
on both sides with nonstick vegetable cooking spray. Place in skillet.
Cook for 2 1/2 to 3 1/2 minutes, or until tortilla just begins to brown,
turning over once. Place tortilla between 2 paper towels. Repeat with
remaining tortilla. Set aside.

2) Heat oven to 350. In small mixing bowl, combine cream cheese, 2T
cheddar cheese, the basil and garlic powder. Spread mixture evenly on 1
tortilla. Place on baking sheet. Set aside. In 2 quart saucepan,
bring water to boil over high heat.

3) Immerse broccoli in water for 1 minute, or until color brightens.
Remove with slotted spoon. Plunge broccoli immediately into ice
water. Drain. Arrange broccoli, mushrooms and pepper rings on top
tortilla. Sprinkle evenly with remaining 1/4 cup cheddar cheese. Bake
for 7 to 9 minutes, or until vegetable crisp is hot and cheese melts.
Cut into wedges to serve.

Make an extra batch or two of the tomato sauce for your vegan friends to
spread on slices of bread or to serve with the Spice-Roasted Baby Potatoes.
The sauce freezes well.

In large skillet, heat oil over medium high heat. Add onion and sugar and
cook, stirring often, until onion begins to brown, about 5 minutes. Add
garlic and serrano chile and cook, stirring often, until mixture is medium
brown in color, 3 to 4 minutes. Stir in tomatoes, orange juice and wine if
using. Reduce heat to low and simmer, stirring occasionally, about 30
minutes. Add small amounts of water if mixture becomes too dry. Remove
from heat, stir in parsley and season with salt and pepper.

Preheat oven to 350 degrees.

Put goat cheese in small, shallow baking dish and surround with tomato
sauce (do not cover the cheese with sauce). Bake, uncovered until sauce
begins to bubble at edges and cheese is hot, about 20 minutes. Serve warm
with toasted baguette rounds.

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

If anyone figures out the WW points for this recipe, please post them. I'm still trying to figure out my Mastercook program. Thanks!

Preheat oven to 350. Spray baking sheet with pam. Halve eggplant the long way, place cut-side down on baking sheet, bake 30 min or until very tender, cool and peel off the skin. Either put the eggplant plus rest of ingredients in a food processor and puree, or just mash it all together with a potato masher for a chunkier texture (my preference).

We get a Mexican dinner here called a chalupa. I believe Taco Trio also has something similar. We've estimated the ones at the restaurant are 12 points. Leaving out the meat and using fat-free I have reduced it to 4.4 points* and they are so simple. Heat the re-fried beans in the microwave. Then warm the tortilla in the microwave (about 30 seconds). Spread the refried beans over the tortilla and then top with the other stuff.

I'm looking for the Vegetarian Quesadilla recipe that was handed out by WW at meetings on a card. I believe when the program was 123 points or whatever it was in 2001...it had grated zucchini, black beans and salsa...may have had corn also but I could be confusing the corn with another recipe. I loved this for a quick dinner and called it my 'new comfort food' and I seem to have all the cards but that one.

Thanks,
Mb

__________________PERSISTENCE...We cannot go back and make a new start, but we can start now to make a new ending...

Throw in frying pan to warm tortilla for easy folding, add cheese to one side, fold in half and cook for approximately 3 minutes or until cheese is melted. Tastes just like a grilled cheese.

I made this the other night with 2 slices of cheese and grilled chicken on the entire bottom tortilla, then layered another tortilla on top of that, put 2 tsp of low fat sc, salsa, lettuce, and 1/2 cup of spanish rice on top of second tortilla then topped that off with a third tortilla. All that was only 9 points and was totally filling, and huge.